preparation method

Heat 1 tsp of ghee, add fennel, bay leaf, onions, ginger garlic paste, and sauté until aromatic. Then add the tomatoes, dry spices along with chillies and sauté it with some salt for few more minutes.
Add the Soy granules.
Then add the rice and sauté for 1-2 minutes. Now add par boiled channa dal.
Add 2-1/2 cups of water (or vegetable stock) along with salt. Close it with a lid and cook for 6-10 minutes.
Garnish with mint. Serve with raita.